Bohemian Rye Bread

A soft, mild light rye bread with a hint of licorice.

Yields 1 loaf	1 lb.	1 1/2 lb.	2 lb.
Water	2/3 cup + 1 tablespoon	1 cup	1 1/4 cups
Vegetable Oil	1 tablespoon	4 1/2 teaspoons	2 tablespoons
Bread Flour	1 1/3 cups	2 cups	2 2/3 cups
Medium Rye Flour	1 cup	1 1/3 cups	1 2/3 cups
Sugar	4 teaspoons	2 tablespoons	3 tablespoons
Salt	1 teaspoon	1 1/2 teaspoons	2 teaspoons
Fennel Seeds	1 teaspoon	1 1/2 teaspoons	2 teaspoons
Caraway Seeds	1/2 teaspoon	1 teaspoon	1 1/2 teaspoons
RED STAR® Active Dry Yeast	1 1/2 teaspoons	2 1/4 teaspoons	1 tablespoon

Bread Machine Method

All ingredients should be at room temperature. Place ingredients in the pan in the order listed. Select “Basic” or “White Bread” cycle and medium or normal crust.

Mixer Methods

Using ingredient amounts listed for 1 1/2 lb. loaf, combine 1 cup bread flour, sugar, fennel seeds, caraway seeds, salt and yeast. Combine liquid ingredients and heat to 120 to 130 degrees F.

Hand-Held Mixer Method - Combine dry mixture and liquid ingredients in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. By hand, stir in rye flour and enough of the remaining bread flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional bread flour if necessary.

Stand Mixer Method - Combine dry mixture and liquid ingredients in mixing bowl with paddle or beaters for 4 minutes on medium speed. Gradually add rye flour and enough of the remaining bread flour to form a firm dough. Knead with dough hook(s) 5 to 7 minutes until smooth and elastic.

Food Processor Method

Put dry mixture in processing bowl with steel blade. While the motor is running, add liquid ingredients. Process until mixed. Continue processing, gradually adding rye flour and enough of the remaining bread flour until dough forms a ball.

Rising, Shaping, and Baking

Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe (about 1 hour). Turn dough onto lightly floured surface; punch down to remove air bubbles. Shape into round loaf. Place on lightly greased cookie sheet. Cover; let rise in warm place until indentation remains after touching (about 45 minutes). If desired, slash top 2 or 3 times with very sharp knife in a decorative pattern and brush with slightly beaten egg white. Bake in preheated 375 degrees F oven for 40 to 45 minutes until the loaf sounds hollow when tapped. Remove from pan; cool before slicing.